The vegan burrito accidentally fixed my cilantro problem

I have always found cilantro overwhelming. In a meat burrito there is enough fat to balance it, but cilantro is still a background note I do not enjoy. When I started making vegan burritos I noticed the cilantro was even more prominent — there is less fat to absorb and buffer it. This forced me to find a substitute that actually worked in the vegan context. Flat-leaf parsley with extra lime is my answer. In a vegan burrito without the fat from meat, the parsley is brighter and less herbal than cilantro, and the extra lime lifts everything. It turned out to be better than cilantro for this specific context — not just a compromise.